Tuesday 11 June 2013

VEG DUMPLINGS (MOMOS) WITH SPICY TOMATO DIP

VEG DUMPLINGS (MOMOS) WITH SPICY TOMATO DIP






INGREDIENTS

FOR THE OUTER COVERING
  • Maida - 2 cups
  • Salt - 1 teaspoon (adjust according to taste)
  • Oil - 1 tablespoon
  • Water to knead the dough
FOR THE FILLING
  • Cabbage (grated) - 1 medium sized
  • Carrot (grated) - 3 
  • Capsicum (grated) - 2 medium sized
  • Salt - 1 teaspoon (adjust according to taste)
  • Black pepper powder - 1/4 teaspoon
METHOD
  • Take a bowl & mix maida & salt in the bowl.
  • Use water to knead the dough.
  • Knead it in the same manner as you knead it for a chapati.
  • When it is done, add 1 tablespoon oil to on top of the dough & knead it again for 2 minutes till it is well done.
  • Once ready keep the dough aside for 30 minutes to 1 hour. Cover it with a cloth.
  • Next, heat water in a pan & add the grated cabbage to it & bring it to a good boil.
  • Turn off the flame & drain out the excess water.
  • This procedure makes cabbage safe for use.
  • Next, mix the grated cabbage, grated carrots & grated capsicum together & try to squeeze out the water in these vegetables using your hands & a strainer.
  • Add salt & black pepper powder to these vegetables & if they leave water, squeeze out the excess water again.
  • This would make the vegetables ready for use.

  • The filling is ready to be used.
  • Next, take the dough ready for the outer covering.
  • Divide it into small portions & roll them using a rolling pin.

  • Small portions should be of an approximate size as given in the picture.
  • Place one teaspoon filling on the rolled small chapati.
  • Seal it in any shape as desired.
  • I have shown a few shapes in the picture.
  • Next, heat water in the bottom most shelf of the steamer & cover it with a lid.
  • As the steam is being prepared inside the steamer, prepare the other shelves for the momos.
  • Grease every shelf with a little oil & place the momos on these shelves.

  • Place them at a little distance from each other otherwise, they might stick to each other.
  • Place these shelves on top of the bottom most shelf with water & cover with a lid.
  • Steam them on high flame for 10 minutes.
  • After 10 minutes, open the lid and check them once.
  • They become transparent. Turn off the flame.
  • Veg dumplings are ready to serve.

SPICY TOMATO DIP



INGREDIENTS
  • Dry red chillies - 6-7
  • Tomatoes chopped - 2 medium sized
  • Salt - 1/4 teaspoon (adjust according to taste)
METHOD
  • Soak dry red chillies in water for around 1-2 hours.
  • After 1-2 hours, add the soaked red chillies, chopped tomatoes & salt in a mixer grinder.
  • Add 4-5 tablespoons of water in which the dry red chillies were soaked to the mixer.
  • Grind them together for a minute till they are properly done.
  • Spicy tomato dip is ready to be served with veg dumplings.

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